Najdi Jareesh with Lamb

1Preparation

1. Rinse the cracked wheat several times until the water runs clear.
2. Soak the cracked wheat in cold water for 2 hours, then drain it.
3. Finely chop one onion and thinly slice the other two.
4. Pierce the dried limes on two sides.

2Cooking

1. Heat 1 tbsp ghee in a large pot and fry the chopped onion until soft.

   🔥 medium heat⏱ 5 min timer
2. Add the lamb and stir until it changes colour.

   🔥 high heat⏱ 5 min timer
3. Pour in the water, add the dried limes and green chili, skim the foam and simmer until the lamb is nearly tender.

   🔥 low heat⏱ 40 min timer
4. Add the cracked wheat, cumin and black pepper, and cook, stirring now and then, until the grains burst and the mixture thickens.

   🔥 low heat⏱ 50 min timer
5. Add the milk and salt and stir constantly until the jareesh is smooth, creamy and holds on a spoon.

   🔥 low heat⏱ 15 min timer
6. In a small pan, heat the ghee and oil and fry the sliced onions until golden brown, then stir in the cumin and chili.

   🔥 medium heat⏱ 12 min timer

3Serving

1. Remove the dried limes and spoon the jareesh into a deep serving bowl.
2. Make a small well in the centre and pour over the fried onions with their ghee.
3. Serve with daqoos or a green salad.

💡 Tips & common mistakes

• Common mistake: not stirring enough once the wheat is in — it sticks and scorches easily. Stir every few minutes and add hot water if it dries out.
• Jareesh thickens a lot as it cools, so leave it slightly looser than you want.
• Mash part of the jareesh with a wooden spoon for a smoother texture.

🔁 Substitutions

• Diced chicken breast can replace the lamb; shorten the first simmer to 20 minutes.
• Some homes use laban (buttermilk) instead of milk for a tangier taste.